Sichuan Chicken With String Beans

Ingredients

P2 pounds boneless, skinless chicken breasts

4 tablespoons avocado oil

1 tablespoon arrowroot starch

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

¼ cup coconut aminos

4 garlic cloves, minced

1 tablespoon rice vinegar

2 teaspoons fish sauce

(I use Red Boat)

1 (1-inch) piece fresh ginger, finely grated

½ teaspoon toasted sesame oil

½ teaspoon crushed red pepper

flakes

½ teaspoon freshly ground

Sichuan peppercorns

(I grind in a coffee grinder)

1 pound green beans

2 cups sliced shiitake mushrooms (about

3½ ounces)

Directions

Place the chicken breasts on a cutting board and cover them with a sheet of parchment paper. Using a meat mallet or the back of a skillet, tenderize the meat, pounding each breast until it is about ¼ inch thick. Remove and discard the parchment paper, then cut the chicken into ½-inch pieces.

In a large bowl, combine the chicken with 1 tablespoon of the avocado oil, the arrowroot, salt, and pepper. Toss to evenly coat and set aside.

In a small bowl, whisk together the coconut aminos, garlic, rice vinegar, fish sauce, ginger, toasted sesame oil, red pepper flakes, and ground Sichuan peppercorns. Set aside.

In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the avocado oil. Working in batches so you don't crowd the pan, add the chicken pieces and arrange them in a single layer. Cook until the chicken is golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and repeat until all of the chicken is cooked.

In the same skillet over medium-high, heat the remaining 1 tablespoon avocado oil. Add the green beans and stir-fry until slightly charred, about 3 minutes. Add the sliced mushrooms and cook, stirring, for about 2 more minutes.

Return the cooked chicken to the skillet and add the coconut amino mixture. Cook, stirring occasionally, until the sauce has thickened and reduced, about 3 more minutes. Add salt and pepper to taste, if desired.